Pasta with Red Pepper Cream

Ingredients

  • Serving for 2:

Share

Ingredients

Serving for 2:
2 red peppers
40g cashew nuts soaked for at least 4 hours
1 tbsp flaked food yeast
50ml water
salt to taste
pepper to taste
1 tbsp lime juice
1 organic lemon peel
1 tbsp extra virgin olive oil
200g pasta your favourite
parsley to taste

Steps

1

Cut the peppers in half and clean them.

2

Place the peppers on the glass tray and set the Panasonic microwave for 20 minutes at 1,000 watt.

3

Take out the cooked peppers and cover them with a sheet of aluminium foil when still hot. Leave for 10–15 min. This process will help you peel them more easily.

4

Peel the peppers, cut them into pieces and place in the blender’s container.

5

Add the other ingredients – cashew nuts, extra virgin olive oil, water, salt, pepper, yeast, lemon juice and peel, and blend to obtain a smooth cream. If it is too thick, add a little water.

6

Cook the pasta.

7

Season the pasta with the pepper cream and decorate with chopped parsley.

Enjoy

Pasta with Red Pepper Cream

Ingredients

Serving for 2:
2 red peppers
40g cashew nuts soaked for at least 4 hours
1 tbsp flaked food yeast
50ml water
salt to taste
pepper to taste
1 tbsp lime juice
1 organic lemon peel
1 tbsp extra virgin olive oil
200g pasta your favourite
parsley to taste

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

Back to top